It doesn’t get more southern than my father-in-Law. Born and raised in a small Georgia town, my father-in-law is so southern he sweats sweet tea! I just love it when he talks. Georgians have the most beautiful southern accent that I have ever heard. The words just sort of roll off the tongue like poetry- sort of like formal old English meets Mobile, Alabama. I’m a native Minnesota girl, so this beautiful accent is especially noticeable to me.
My father-in-law is an amazing cake baker. Seriously amazing! He has amassed some of the best cake recipes that can be found, and his specialty is Red Velvet cake. Although, he also makes the best pound cake that I have ever tasted and his apple cake is unbelievable. Really, everything he bakes is out of the ball park, but his red velvet cake is hands down the most incredible cake I have tasted! He has really perfected this recipe and I have made it myself many times (which tells you how easy it is) and it turns out perfect every time!
I was thrilled when he agreed to share it with us along with a few cake tricks that he has learned along the way!
So let’s just jump right into the recipe itself and then if you want to follow along below the recipe, you will find some great tricks and tips in making this incredible cake.
Begin by sifting dry ingredients together (except sugar!):
Cream sugar, milk, eggs and oil. My father-in-law creams these ingredients together in the mixer on the lowest setting. Slowly blend dry ingredients into the creamed mixture with a 1/2 cup measuring cup:
Next, add vanilla, food coloring and vinegar and mix on medium speed until ingredients are well mixed but not too long (less than 2 minutes):
Grease and flour (3) 9-inch layer pans.
Evenly divide mixture with a 1/2 cup measuring cup to the three pans.
Bake in preheated oven at 350 degrees for approximately 25-30 minutes. Test with toothpick. Cool on wire rack.
Begin mixing the ingredients in the mixer for the frosting:
My father-in-law likes a very creamy and softer frosting so he follows the recipe as is above. However, if you like a stiffer frosting like I do, use the full box of powdered sugar. My father-in-law also doubles the frosting recipe which generously covers the cake and each layer. Plus, it leaves a tad extra for little munchkins that may be circling you in the kitchen:
If your layers are even, you can just begin by placing your first layer on a cake plate. If your layers are not even, you may have to use a long thin knife to gently glide across the top of a layer or two to even out. You can flip over the trimmed layer and frost the bottom as the top.
Begin frosting each layer:
My father-in-law places three tooth picks through the cake on the top layer to prevent sliding:
The “Cake Master” in frosting action:
And we have cake!
Thank you so much to my father-in-law for taking the time to share this recipe with us. I can’t wait for you all to try it!
Have a wonderful weekend friends and as always, thank you so much for your sweet comments, emails and notes! I so appreciate the time you take to share your feedback with me. I was blown away this week with all of your kind comments about my front porch revamp challenge found here. Thank you so much!!
Check back next week for some fun new projects!
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